Creamy Pumpkin Soup
A favourite winter warmer, this smooth and creamy pumpkin soup is sure to enjoyed among the whole family.
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Ready Time
2 hrs 28 mins
2 hrs 28 mins
Preparation
8 mins
8 mins
Cooking
2 hrs 20 mins
2 hrs 20 mins
Serves
4-6
2 hrs 28 mins
Ready Time
Ready Time
8 mins
Preparation
Preparation
2 hrs 20 mins
Cooking
Cooking
4-6
Serves
Serves
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 300g onion, large dice
- 5 cloves garlic, peeled and chopped
- 2 teaspoons sea salt
- ½ cup coconut water
- 1.8kg pumpkin, peeled, large dice
- 1 litre chicken stock
- Ground white pepper
- 200ml sour cream
- ½ bunch chervil
- Cracked pepper
Method
- Use the MENU button to select the SAUTE function, then select POWER/START to start pre-heating.
- When the pre-heat is complete, add the oil and butter. Once the butter has melted, add the onion, garlic and salt, sauté until the onions are transparent.
- Add the coconut water, pumpkin and chicken stock. Cancel the SAUTE function.
- Use the MENU button to select the HIGH SLOW COOK function, then select POWER/START to start cooking.
- Cook for 2 hours or until the pumpkin is tender and cooked through. Once cooked, cancel the function.
- Remove the ingredients from the slow cooker and allow to cool before using a table blender or stick blender to blend until smooth. Serve with sour cream, chervil and cracked pepper.
Appliance
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